SAGE AND GARLIC ROASTED CHICKEN
A four-herb rub turns a simple chicken roast recipe into a dinner special! Enjoy this hearty baked chicken roast with family.
Provided by Pillsbury Kitchens
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In small bowl, combine sage, parsley, thyme and garlic; mix well. Place 1 tablespoon herb mixture in another small bowl; stir in oil. Set aside.
- Place chicken in shallow roasting pan. Rub remaining herb mixture under skin of chicken, working into breast and thigh areas. Rub outer skin with butter. Sprinkle chicken with salt and pepper.
- Bake at 375°F. for 1 1/4 to 1 1/2 hours or until chicken is fork-tender and juices run clear. During last 5 minutes of baking time, rub reserved herb-oil mixture over chicken.
Nutrition Facts : Calories 340, Carbohydrate 2 g, Cholesterol 145 mg, Fiber 1 g, Protein 43 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 0 g
GARLIC ROAST CHICKEN
Provided by Ina Garten
Categories main-dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
- Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
GARLIC HERB ROAST
This amazing Roast Chicken is perfectly seasoned with garlic, butter and herbs for maximum flavor. Crispy, golden skin, juicy, flavorful meat and easy enough for weeknights! Everyone needs this deliciously simple roast chicken recipe in their repertoire! It's a recipe that works equally well for Sunday dinners, dinner parties with friends or a hearty weeknight meal. // Mom On Timeout
Provided by Trish - Mom On Timeout
Categories Dinner Entree Main Course Main Dish
Number Of Ingredients 12
Steps:
- Remove neck and giblets from the cavity. Remove any feathers that might still be on the chicken. Rinse and pat dry chicken with paper towels. Loosen the skin on the top of the chicken by slowly and carefully pressing your fingers under the skin of the breast while pressing down on the breast meat.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a baking dish or roasting dish large enough for the chicken on top of the baking sheet (this is for any splattering or spills). Spray baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top.
- Season the chicken liberally with salt and pepper.
- In a medium bowl, combine the juice from the lemons, olive oil, minced garlic, parsley, chopped rosemary, oregano and softened butter. Rub butter mixture over the entire exterior of the chicken making sure to coat the top of the skin as well as rub under the skin that you loosened. Finally, rub the remaining butter mixture inside the cavity.
- Stuff the cavity with garlic, rosemary sprigs and quartered lemons. Tie the legs together with kitchen string or twine, tuck wing tips under the body of the chicken and place the chicken breast side up in the prepared baking dish.
- Place the baking dish in the oven. Roast for 1 hour 15 minutes. Baste at 30 minutes and then again every 20 minutes or so. Continue roasting until juices run clear when a knife or skewer is inserted between the leg and the body. Use a meat thermometer to make sure chicken has reached an internal temperature of 165°F. If at anytime, the chicken seems to be getting too dark, tent with foil and continue roasting.
- Baste again at the end, then broil for about 2 to 3 minutes or until golden brown and extra crispy. (Optional but encouraged.)
- Remove from the oven, cover with foil and let stand for about 15 minutes before carving. Drizzle with pan juice when serving.
Nutrition Facts : Calories 508 kcal, Carbohydrate 9 g, Protein 28 g, Fat 40 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 139 mg, Sodium 107 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 23 g, ServingSize 1 serving
GOLDEN ROAST CHICKEN
This is a really delicious Middle Eastern recipe, and a change from the ordinary roast chicken. I think it may be a Donna Hay recipe. (several hours marinading time)
Provided by Latchy
Categories Chicken
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C (350F).
- Place chicken in non metallic dish.
- Combine onion, salt and yogurt, spoon over chicken and marinate in refrigerate for several hours.
- Remove excess marinade.
- Combine remaining ingredients and season to taste.
- Stuff the chicken with the mixture.
- Truss and bake for 1-1/2 hours or until tender.
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
SAGE AND GARLIC ROAST CHICKEN
This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.
Provided by Tea Girl
Categories Chicken
Time 1h29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 240°C (475°F).
- Add butter, sage, lemon pepper and garlic in a bowl and combine.
- Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
- Slip butter mixture between skin and meat, spreading it evenly.
- Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
- Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
- Tie legs together with kitchen twine.
- Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
- Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
- Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
- Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.
Nutrition Facts : Calories 878, Fat 70.3, SaturatedFat 26.2, Cholesterol 265.1, Sodium 225.8, Carbohydrate 8.4, Fiber 2, Sugar 3.3, Protein 51.4
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